Slow Cooker Apple-Scented Venison Roast

Slow Cooker Apple-Scented Venison Roast

97 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    6 h
  • Ready In

    6 h 15 m
Kristy
Recipe by  Kristy

“My step-mom's recipe for a tasty venison roast. The apple does something magical! The gravy goes great with mashed potatoes.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, onions, and garlic. Turn to Low, and cook until the roast is tender, about 6 to 8 hours.
  2. When the roast has cooked, remove it from the slow cooker, and place onto a serving platter. Discard the apple. Stir the water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast.

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Reviews (97)

Rate This Recipe
Hickok family
198

Hickok family

The apples are an essential key to removing any "gamey" taste the roast might have had. We made some alterations for a FANTASTIC pulled roast/stew recipe....First we rubbed salt, pepper and crushed rosemary onto the roast. Placed it into slowcooker with additions (onions, apple, loads of extra garlic), and let sit, covered, for about 10hours on low. In the morning, we added a 14oz can of beef broth, 1/2 bottle of Bell's Porter beer and a few chopped carrots and let it simmer until dinner time. NExt time we'll add a few more veggies to make the most DELICIOUS stew ever! But, as it was, we thoroughly enjoyed it in a bowl served over some cheesy mashed potatoes with gravy (made from the stock). Yum!

Kristi S
182

Kristi S

I have made venison roasts in a crockpot several times before, with different recipe variations, but they always came out dry and tasting like they were cooked in a crockpot. My husband LOVED this version; the roast stays moist and the flavor was so good. I will definitely recommend this to all the other hunter's wives I know!

Lori
150

Lori

Delicious! I think the apples take away the gamey taste. I omitted the oil and used one cup of beef broth in lieu of the hot water and bullion cube. Simple yet very tasty…I will make it again but I will probably salt and pepper to the roast before cooking.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 220 cal
  • 11%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 5.9 g
  • 2%
  • Protein
  • 35.2 g
  • 70%
  • Cholesterol
  • 129 mg
  • 43%
  • Sodium
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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